Bisibelabath

• Beans,
• Potato,
• Brinjal,
• Onions
• Radish
• Green peas - 1/4 kg
• Rice - 2 cups
• Yellow daal- 2 cups
• Grated coconut - 1 cup
• Curry masala powder - 6 tsp
• Ghee - 3 tsp
• Cashewnuts - 10 nos
• Cloves - 2 nos
• Tamarind juice
• Coriander leaves

Preparation:

1. Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2. To 2 cups rice and 2 cups daal, add 3 times water and steam it in the pressure cooker.
3. Grind grated coconut with curry masala powder and keep this paste aside.
4. Heat a frying pan and pour ghee into it. When it becomes hot, add cashews and cloves.
5. Then, add the steamed vegetables into the frying pan and fry it lightly.
6. Add tamarind juice, salt and half of the ground paste and bring it to boil.
7. When the raw smell of tamarind is gone, add the steamed rice-daal and stir well for about 5 minutes.
8. Add the remaining coconut paste at the end before removing from the flame.
9. Add some green coriander leaves, before serving.

Dal Rice

• Rice - 2 cups
• Bengal gram - 3/4 cup
• Yellow Daal -1 1/2 cups
• Peas - 1/2 cup
• Potato, chopped - 1 no 
• Carrot,chopped - 1 no
• Onion, chopped - 1 no
• Tomato, chopped - 1 no
• Green chillies,chopped - 4 nos
• Red chillies - 2 nos
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves 
• Salt 
• Oil 

Preparation:

1. Cook rice  and vegetables separately and allow to cool.
2. Cook both the daal with a pinch of turmeric powder and keep it aside. 
3. Heat oil in a pan, splutter musturd seeds and cumin seeds.
4. Add curry leaves, green chillies, red chillies, onion and saute for sometime.
5. Add tomato and allow to cook for a minute. 
6. Add boiled vegetables along with salt and turmeric powder and fry for a while.
7. Mix this with cooked dals and rice and serve with papad. 

Coconut Milk Rice

• Basmati rice - 3 cups
• Onion, chopped - 2 nos
• Green chillies - 6 nos
• Cashew- 3 tsp 
• Coriander leaves, chopped- 1/2 bunch
• Mint(Pudhina) leaves, chopped- 1/4 bunch 
• Ginger-garlic paste - 2 1/2 tbsp
• Cloves - 4 nos
• Cinnamon - 2" stick
• Cardamom - 4 nos
• Bay leaves - A few
• Oil 
• Butter 
• Thick coconut milk - 3 cups
• Thin coconut milk - 2 1/2 cups 
• Salt 

Preparation:

1. Heat oil and butter in a big pot.
2. Add cloves, bay leaves, cinnamon, cashews and cardamom
3. Add onion and saute it for 10 mins.
4. Add green chillies and saute further for 10 mins.
5. Add coriander and mint leaves.
6. Saute, till the onions become brownish.
7. Add ginger-garlic paste and saute well.
8. Add salt and when  the oil starts to separate, add 5 1/2 cups of coconut milk and bring them to boil.
9. Add rice into the above boiling coconut milk.
10. Cook till the rice is done
11. Serve hot with a spicy curry or kulambu.